Meat

Oven foil meat


Oven ingredients for cooking meat in the foil

  1. Fresh pork pulp 1 kilogram
  2. Mayonnaise 1-2 tablespoons
  3. Salt 1-2 teaspoons
  4. Ground black pepper 0.5 teaspoon
  5. 4-6 cloves of medium sized garlic
  6. Bay leaf medium size 1-2 branches
  7. Vegetable oil 1 tablespoon
  8. Dried rosemary 1 sprig
  • Main Ingredients
  • Serving 6 servings

Inventory:

Cutting board, kitchen knife, food foil, deep pan, oven, kitchen potholders, tablespoon, teaspoon, saucer, medium bowl, refrigerator, wooden spatula or kitchen tongs, flat serving dish, kitchen paper towels, pan cover

Cooking meat in foil in the oven:

Step 1: prepare the garlic.


We spread the garlic on a cutting board and with the help of a knife edge we press lightly. Then with clean hands we remove the husk and rinse the cloves under running water. We spread the component back onto a flat surface and finely chop it with sharp inventory. Pour the crushed garlic in a clean saucer.

Step 2: prepare the pork.


We thoroughly wash the pork under running warm water, wipe it with kitchen paper towels and put it on a cutting board. Using a knife, we clear the meat from veins and films. Attention: in general, according to the recipe, the meat must not be completely cut into medium-sized pieces across the fibers so that it bakes better and becomes juicy and very tender. But if you use a thin piece of pork or plan to pickle the component for more than one hour, then you can keep the meat whole. Then we transfer the pork to a medium bowl and immediately proceed to the next stage of cooking.

Step 3: pickle the pork.


Rub the pork on all sides with salt, black pepper and garlic. Then we think in clean hands dry twigs of bay leaf and rosemary and sprinkle them with meat. At the end, pour mayonnaise and a small amount of vegetable oil into the container. Once again, mix everything with clean hands and send to marinate in the refrigerator 1-3 hours. Important: so that the dish does not absorb extraneous odors, cover the bowl with a lid from the pan, the diameter of which is suitable for the container. And most importantly - the longer the meat is infused, the more tender it will turn out after baking.

Step 4: cook the meat in the foil in the oven.


When the meat is well marinated, we take it out of the refrigerator and proceed to cooking the main dish. To do this, tear off a large piece of food foil so that it can be folded three times. So that the juice of the dish does not flow out onto the baking sheet, fold the cut in half (so it will be denser and will not break). Put pork in the center of the foil. Now wrap it, starting from the edge of the food metal paper. Thus, during baking, steam will not come out and will process the meat well. Due to this, the dish will turn out juicy and tender. We should get a tightly sealed foil envelope fastened at three edges. We spread it in a deep pan and turn on the oven. Heat it to temperature 200-220 ° C. Immediately after that, put the pork bowl on the middle level and cook for 20-30 minutes. After the allotted time, we fasten the burner in the oven to the temperature 180-190 ° C and continue to bake meat yet 50-60 minutes.

After that, using the kitchen tack, we take out a baking sheet and with the help of a knife we ​​make an incision on the foil from above. Thanks to this action, our pork will be able to brown. We put the container back into the oven and continue to cook the additional dish 15-25 minutes. At the end we turn off the oven, and we take out the baking sheet with the help of kitchen gloves and set aside. Let the meat cool slightly.

Step 5: Serve the meat in foil in the oven.


Using a wooden spatula or kitchen tongs, we take out the pork from the foil and put it on a special plate. Immediately serve the meat to the dining table along with various side dishes. I usually treat my family to such an unforgettable meal along with mashed potatoes or boiled rice. Also, do not forget about fresh vegetables, which give pork a gentle chill and memories of a warm summer.
Bon appetit to all!

Recipe Tips:

- if you like meat in your own juice more, then you do not need to make an incision on the foil, but just continue to bake the dish in the closed state;

- to make the dish tender, try to choose the juicy parts of the carcass. For example, this is a neck, scapula, or even the neck of pork. The main thing is if the component has fat, do not cut it at the moment when you clean the meat from the veins and films;

- in addition to the spices indicated in the recipe, you can add any others at your discretion to the dish. I usually rub the pork with a little more hops-suneli, ground coriander, and sometimes Italian herbs to give the meat a chill due to the mint, which is part of the seasoning.